Tuesday, December 13, 2011

91/656 - Yam goong (salad of bug meat with mint and lemongrass)

Jules was completely grossed out when I announced that we would be eating bugs for dinner and to be honest, remains sceptical of the whole Moreton Bay bug caper. He came home after the bug had already been sliced and marinated and so was convinced that the little pieces on his plate were individual wiggly bugs.

I was personally thrilled with dinner tonight. The marinade for the bug meat was a combination of mint, fish sauce, lemongrass, chilli and lemon juice. What we ended up with was a lovely light summery meal that went down very well with a glass of sparkling Moscato.

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About Me

I am a lover of cooking, photography and writing hence this challenge of making and recording every recipe in Stephanie Alexander's "The Cook's Companion".
This project is largely for my own enjoyment, however I am also hoping this blog will inspire fellow Cook's Companion owners to explore the book more fully!
Also owner/founder of meal-planning and menu design business a Fork for your Oyster
www.oysterfork.com.au